Oatcakes

These are indeed amazing, I like to try and keep a bag of them in the freezer. I prefer the walnuts over the almonds, but loved the suggestion of the dried fruit. Dates seem a little rich for hot Florida, but I love dried cherries. I threw in some dark chocolate chips with the cherries one time and they turned out a little dry, but were devoured instantly. This recipe seems to demand variation. Next I am trying dried mango! I had to have this cookbook to cook this recipe after reading Andrew's review. The only time I have had trouble with this recipe was when I absent mindedly added the sugar to the dry ingredients, instead of to the oil and maple syrup in the pot. Even though I tried to retrieve as much sugar as possible, it wasn't enough. That liquid sugar-oil is the needed liquid/binder. The result was very delicious and moist, but completely fell apart.

These are truly excellent. I was a little skeptical at first, thinking that they'd end up fairly dry, but no - they're just right. They were just as good two and even three days after I made them. The best way to describe them would be as a cross between granola bars and muffins.

I was lucky to have all the ingredients on hand - my personal interests and shopping whims seem to be aligning more and more with Heidi's focus on whole, natural ingredients. Be warned though, to do these properly you'll need a few things that most people don't stock regularly: spelt flour (you can substitute whole wheat), cane sugar and extra virgin coconut oil.

The only tweaks I'd contemplate when I make these again (and I had to restrain myself from making them again immediately today when we finished the last one) would be adding some dried fruit for a little burst of extra flavour. I intend to experiment with dried apple, apricot, and currants in the future.

Update: I've been making these with lightly toasted, chopped almonds now instead of walnuts, and adding chopped dates, and I'm really loving the result.